The Research Of Carcass Neck And Arm Shackle Hanging Technology On Beef Quality And Key Differential Protein

Beef quality is the first deciding factor for consumers to consider before purchasing.In this study,by comparing the impact of carcass neck arm restraint hanging and ordinary Achilles tendon hanging on meat quality,we found that carcass neck arm restraint hanging accelerates the tenderization rate after slaughter,improves the quality of beef,from the perspective of transmission electron microscope and proteomics.The impact of this technology on beef quality was initially discussed,which provided data support for further technology research and development.The specific research results are as follows: 1.The effect of aging techniques of carcass neck arm restraint hanging on beef qualityBy studying the effect of carcass neck arm restraint hanging on the quality of beef during aging time,it was found that the neck arm restraint hanging significantly reduced the shear force of the longest dorsal longus muscle at 1,2,3,7 days after slaughter(P <0.05),reduce the shearing force of the longest muscle of the bovine dorsal muscle for 3 days after slaughter to the level of 7 days after the slaughter of the common Achilles tendon hanging;with the increase of aging time,the two groups of samples L *,a * and b * increase with the maturation time,and the color difference value of the neck arm restraint suspension treatment group is lower than that of the common Achilles tendon suspension treatment group,but the change rule was not obvious.2.The effect of aging techniques of carcass neck arm restraint hanging on beef muscle fiber st ructureThe value of myofibril fragmentation index increased significantly at 2,3,7,and 14 d after slaughter by neck arm restraint hanging(P < 0.05);Observation of the ultrastructure of myofibrils using transmission electron microscopy revealed that when the dorsal longest muscle matured 1 day after slaughter,the Z-line,M-line and H-zone structures of the control group were clear,and the bright and dark bands of some areas of the test group were dissolved.,Resulting in fuzzy changes in the Z line,M line and H area;at 7d,the control group can distinguish the bright band,dark band,Z line,M line,the Z line connection is incomplete,and the myofibrils in the test group begin to appear larger Dissolution of the area;on 14 days,the myofibrils of the control group were severely degraded.The connectivity is reduced,the dissolution of myofibrils in large areas is deepened,and the structure is no longer intact.The neck-arm restraint hanging significantly increased the sarcomere of the longest muscle of the back(P <0.05),indicating that the post-mortem neck-arm restraint hanging helps accelerate the degradation of beef and improve the tenderness of beef.3.The effect of aging techniques of carcass neck arm restraint hanging on differentially express ed proteins in beefUsing TMT(Tandem Mass Tag)technology,the proteomic analysis of the longest muscle of the back of the two groups of samples from the 1d,7d and 14 d post-slaughter was performed.A total of 13 differential proteins that may affect tenderness were detected,of which the protein was up-regulated There are OXSR1,COII,ATP5F1 E,CKB,ACTA1,MYL6 B,PALLD,ACTR2,down-regulated proteins are PHGDH,IMPDH2,MYOC,CNN3,CACYBP,may be in the glycolysis pathway,oxidative stress metabolism pathway and cytoskeletal protein degradation The way is related,which affects the tenderization effect.